Uruguayan Empanada Filling with German Twist
A fusion of traditional Uruguayan empanada filling with a German twist, using bitter beer to add depth of flavor.
Ingredients
- ●1 lb Ground beef
- ●1 medium Onion
- ●2 cloves Garlic
- ●1/4 cup Bitter beer
- ●2 tbsp Mirin
- ●1/2 lb Uruguayan sausage
- ●2 tbsp All-purpose flour
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a pan over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks.
- 3
Add the onion, garlic, and Uruguayan sausage to the pan and cook until the onion is translucent.
- 4
Add the bitter beer, mirin, flour, salt, and black pepper to the pan and stir to combine.
- 5
Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- 6
Let the filling cool to room temperature.
- 7
To assemble the empanadas, place a spoonful of the filling onto one half of an empanada dough circle, leaving a 1/2 inch border around the edges.
- 8
Fold the other half of the dough circle over the filling and press the edges together to seal the empanada.
- 9
Use a fork to crimp the edges of the empanada and cut a few slits in the top to allow steam to escape.
- 10
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with a little water.
- 11
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 12
Serve the empanadas warm, garnished with chopped fresh herbs if desired.